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Boston Lettuce with Roasted Red Onions

1 review
Total Time
Prep: 25 min. Bake: 20 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Josh Carter, Birmingham, Alabama

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. —Josh Carter, Birmingham, Alabama

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Boston Lettuce Salad Tips

Can you make the dressing for Boston lettuce salad ahead of time?

Sure you can! Generally, vinaigrettes can be kept in the refrigerator for up to 2 weeks. Shake well before using to help distribute anything that has separated. Try another delicious homemade dressing after you run out.

What else can you put on Boston lettuce salad?

Change up the toppings to suit your palate! Not a fan of Gorgonzola? Use feta or shaved Parmesan instead. Try pecans instead of walnuts, or add sliced pears for more crunch. The possibilities are up to you!

What can you serve with Boston lettuce salad?

Our marinated grilled chicken is the perfect topper to this Boston lettuce salad. You could also serve it as a soup and salad combo with this easy butternut squash soup.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
Test Kitchen Approved

Boston Lettuce with Roasted Red Onions

1 review
Prep Time 25 min
Cook Time 20 min
Yield 8 servings

Ingredients

  • 2 medium red onions, cut into 1/4-inch wedges
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups balsamic vinegar
  • 6 tablespoons orange juice
  • 4 heads Boston or Bibb lettuce, halved lengthwise
  • 1/2 cup crumbled Gorgonzola cheese
  • Toasted chopped walnuts, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
  2. In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
  3. Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.

Nutrition Facts

1 serving: 101 calories, 4g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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